Hello, I’m Joana. Today, we’re going to prepare super easy non-allergenic light and puffy rice flour cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Super Easy Non-allergenic Light and Puffy Rice Flour Cake Recipe
Super Easy Non-allergenic Light and Puffy Rice Flour Cake is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Super Easy Non-allergenic Light and Puffy Rice Flour Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook super easy non-allergenic light and puffy rice flour cake using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- Prepare 80 grams Rice flour for baking
- Make ready 1 tbsp Kabocha squash flakes
- Make ready 3 tbsp Beet sugar (or regular sugar)
- Prepare 1 pinch Salt
- Get 1 tsp Baking powder (aluminium-free, if possible)
- Get 150 ml Water
- Get 2 tbsp Canola (rapeseed) oil (or vegetable oil)
Instructions to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- Put all the ingredients except for the water and oil in a bowl, and mix together with a whisk or chopsticks. The key is to mix well at this stage!
- Add the oil and 2/3 of the water, and mix again. Add the remaining water little by little, until the batter is a bit looser than pancake batter. Please adjust the amount of water, which can vary depending on the humidity as well as how you scooped the flour into your measuring cup.
- Grease a paper mold or a mold that is microwave safe with some extra oil, and pour in the batter. Microwave for 3 1/2 minutes, turning once during cooking. When a bamboo skewer poked into the middle comes out clean, it’s done. Please adjust the microwaving time depending on your oven. (I used a child’s bowl as the cake mold here.)
- Leave the cake to cool in the container or mold. When it starts to separate from the sides (see photo), take it out of the mold and it’s done. Moisten your knife to cut through it cleanly.
- You can sandwich something inside the cake, or decorate it. Here I have made a ‘buttercream’ using palm oil shortening mixed with powdered sugar and vanilla essence, plus blueberries and blueberry sauce.
- My allergic son can eat soy now, so I used a readymade soymilk cream to make a decorated cake with strawberries.
So that is going to wrap it up for this exceptional dish super easy non-allergenic light and puffy rice flour cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
